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Rio Bravo Rice-Stuffed Poblanos Recipe

Rio Bravo Rice-Stuffed Poblanos Recipe

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Ingredients:

Serving

6 large poblano peppers
cooking oil
3 cups cooked long-grain rice
2/3 cup sour cream
1 1/2 cups shredded smoked gouda cheese
1 cup frozen corn kernels, thawed
1/3 cup chopped cilantro leaf, plus additional (to garnish )
salt and pepper
jalapeno, chopped (optional)

Directions:

Preheat oven to 400 degrees.
Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside.
Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	385.23 Kcal (1613 kJ)
Calories from fat	180.13 Kcal
		% Daily Value*
Total Fat	20.01g	31%
Cholesterol	76.42mg	25%
Sodium	508.89mg	21%
Potassium	237.39mg	5%
Total Carbs	31.55g	11%
Sugars	1.9g	8%
Dietary Fiber	2.68g	11%
Protein	19.7g	39%
Vitamin C	0.5mg	1%
Calcium	461.8mg	46%

Amount Per 100 g
Calories	186.36 Kcal (780 kJ)
Calories from fat	87.14 Kcal
		% Daily Value*
Total Fat	9.68g	31%
Cholesterol	36.97mg	25%
Sodium	246.18mg	21%
Potassium	114.84mg	5%
Total Carbs	15.26g	11%
Sugars	0.92g	8%
Dietary Fiber	1.3g	11%
Protein	9.53g	39%
Vitamin C	0.2mg	1%
Calcium	223.4mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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